This book is an invaluable reference which provides formulations, recipes, and important process parameters for nearly 100 ethnic varieties of breads, rolls, biscuits, cookies, cakes, crackers, pasta, tortillas, pastries, doughnuts, batters, breakfast cereals and other food products. It is especially useful for the specialty baker and others involved in research and development. Its descriptions of trends in wheat use will be especially helpful to professionals in marketing and new product development.
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This book is an invaluable reference which provides formulations, recipes, and important process parameters for nearly 100 ethnic varieties of breads, rolls, biscuits, cookies, cakes, crackers, pasta, tortillas, pastries, doughnuts, batters, breakfast cereals and other food products. It is especially useful for the specialty baker and others involved in research and development. Its descriptions of trends in wheat use will be especially helpful to professionals in marketing and new product development.
Read Less
Publisher:
American Association of Cereal Chemists
Published:
1995
Language:
English
Alibris ID:
18071686207
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 750grams, ISBN: 9780913250877.
